Recipe - Simple Veal Piccata

1 cup Flour
Salt & freshly ground pepper
1 One half pound Veal cutlets
8 tablespoon Unsalted butter
1 Lemon
3 tablespoon Minced parsley

SEASON FLOUR WITH SALT AND PEPPER. Dredge cutlets in seasoned flour. Heat a
heavybottomed skillet. Place butter in the skillet and when its foam has
subsided, add the cutlets. Saute 1to2 minutes on each side (depending on
thickness). Remove from pan and keep warm. To make a sauce, add 1
tablespoon fresh butter to the pan, then a squeeze of lemon juice. Reduce
slightly, stirring, over high heat. Season to taste and pour over the
cutlets. Sprinkle with parsley.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini